Abstract:The effects of transglutaminase (TGase) on the gel strength of tofu were studied. Single factor and orthogonal experiments showed that the ideal tofu was obtained by heating the soy milk at 50 ℃ for 1.5 h under the following optimal conditions: 9% of protein in soy milk, pH 7.0, TGase 0.8 U/g protein, and the ionic strength 0.3 Under these conditions, the tofu showed nice sensory quality and its gel strength reached 148.6 g.
